Learn how to make Chocolate Covered Strawberries with my easy Homemade Paleo Chocolate recipe! This amazing low-carb dessert is perfect for Valentine’s day, New Year’s Eve, and Mother’s day. But we love these low-carb Chocolate Covered Strawberries so much we make them all year round!
Dairy-Free Chocolate Covered Strawberries
Chocolate Covered Strawberries are a great dairy-free dessert. Since they contain a fruit rich in antioxidants they’re also quite healthy. Often, store-bought chocolate, and Chocolate Covered Strawberries contain dairy, making this classic treat a no-go for those on a Dairy-Free Diet. Same for all of you avoiding refined sugar. Or soy. Since my Homemade Paleo Chocolate is dairy-free, refined sugar-free, and soy-free you’re in luck!
Low-Carb Chocolate Covered Strawberries
This paleo dessert is a game changer! My low-carb Chocolate Covered Strawberries are not only healthy, they’re delicious! Follow these step-by-step instructions and make your sweetheart an elegant, yet healthy low-carb Valentine’s day dessert. Or serve them up at your New Year’s Eve celebrations.
How to Make Chocolate Covered Strawberries
- 12 strawberries
- 50 grams cacao butter
- 15 grams coconut butter
- 10 grams cacao powder
- 10 grams maple sugar, powdered
- 2 grams sunflower lecithin powder
- ½ gram vanilla powder
- pinch of celtic sea salt
- In a very small pot over very low heat, melt cacao butter
- Stir in coconut butter, then remove from heat
- Use scale to measure dry ingredients
- Measure cacao powder, maple sugar, lecithin, vanilla, and salt, and add to a small bowl
- Grind dry ingredients in a coffee grinder
- Use whisk to mix dry ingredients into cacao butter mixture
- Refrigerate mixture for 20 minutes
- Whisk mixture together
- Dip each strawberry into chocolate mixture
- Set each strawberry on a parchment paper lined baking sheet
- Refrigerate for 10 minutes
- Remelt chocolate over very low heat
- Refrigerate chocolate for 10 minutes to allow chocolate to set again
- Dip each strawberry a second time
- Refrigerate strawberries 10 minutes
How to Make Chocolate Covered Strawberries
For all of you wondering, how long does it take to make chocolate covered strawberries, it’s fairly simple. You’ll need about 20 minutes of hands-on time, and less than an hour for the entire process, including clean up. You can quickly create this easy dessert by dipping fresh strawberries in my antioxidant-rich dark chocolate.
More Paleo Valentine’s Day Recipes
Here are some of my other healthy paleo Valentine’s day recipes for you!
Nancy Pendleton says
The most important thing I found coating strawberries to make sure they are super dry. If they are damp or really cold and sweat then it won’t stick.
Thanks Nancy! Agreed :-)
Can you tell me the reason that you add the sunflower lecithin powder? Thank you. I enjoy your recipes very much.
Jan, thanks for your comment! The lecithin is an incredibly healthy ingredient that also makes this recipe taste so good :-)
Holly Johnston says
I just finished making these and they are truly divine! I think weighing ingredients always gives a more consistent result and this is by far the best chocolate recipe I have come across since giving up grains and soy. I doubled the recipe and used 1tsp vanilla extract in place of the vanilla powder. I poured the remaining chocolate into a heart mold for valentines and they are perfect!! Thanks Elana!! I love your blog!
Holly, I’m so happy to hear that this is by far the best chocolate recipe you have come across since going grain-free, and that these Chocolate Covered Strawberries are truly divine!
Looks very good for Valentine. By the way, as a European (I’m Dutch) I am very happy with the weight measurements. Here we do everything by weight.
Gabrielle, thanks! Weight measurements are a big adjustment for Americans, but I think they’re far easier to use than volume :-)
Lynn Wetzel says
This recipe sounds amazing but I can’t pay 95.00 on a scale to try the recipe out. There has to be another, more practical way to get around this. So sorry. Lynn
Lynn, no need to apologize! I totally get it. I link to the products I use because so many readers ask for this information. Feel free to use any scale with a gram measurement function :-)
I have a nice gram and ounce kitchen scale I bought on Amazon for about $15. It works fine. Just read reviews and find one that fits your budget. We use ours for so many recipes it’s become indispensable!
Janet Hirsch says
Please put it in regular amounts like your other recipes. Many people don’t understand these amounts, including me. Thank you.
Janet, thanks for your comment. For more info on why I use weight instead of volume measurements in this recipe please go here:
Have a great day!
Thank you for this recipe. To make dairy, refined sugar free , and soy free chocolate I simply mix cocoa powder, maple syrup, and coconut oil.
And sometimes add ingredients like, vanilla, goji berries or Maca powder.
I will try this recipe though for Valentine’s Day as it looks delicious!
Olivia, I’ve tried something very similar and found that this type of chocolate is not very stable at room temperature given the use of coconut oil which melts so easily :-)
Dee Coulter says
I sure wish you also included US measuring quantities for this already complex recipe. As it is, it calls for a search for sunflower lecithin powder and vanilla powder, both unusual ingredients.
It looks interesting but I hesitate for fear I would make a math error and put the wrong amount of one of the ingredients and waste it all.
Dee, thanks for your comment! I use weight measurements for this recipe because they are more accurate and guarantee better results every time for this. Also, no need to search for any ingredients, simply click the green text in the ingredients portion of the recipe and you will be given that information. I hope you love this chocolate as much as we do!
Maria Cronk says
Love these. They are great rolled in toasted walnuts too! Yum!
Maria, I’m so glad you love these!